Ciabatta with sun-dried tomatoes, garlic and parsley
6 servings
30 minutes
Ciabatta with sun-dried tomatoes, garlic, and parsley is a refined Italian bread infused with Mediterranean aromas. Ciabatta, with its crispy crust and airy crumb, becomes a true gastronomic delight thanks to the creamy butter filled with the rich flavor of sun-dried tomatoes, the spiciness of garlic, and the freshness of parsley. A hint of lemon zest adds brightness and balance. This bread pairs perfectly with pasta, soups or cheeses and can also serve as a standalone snack for wine or aperitif. Baking in the oven reveals all the aromas of the ingredients, creating a warm, appetizing loaf with a rich flavor that transports you straight to the heart of Italy.
1
Preheat the oven to 200 degrees.
2
In a small bowl, mix softened butter, finely chopped tomatoes, minced garlic, grated zest of 0.5 lemon, and a handful of finely chopped parsley leaves. Add salt to taste.
- Butter: 75 g
- Sun-dried tomatoes: 6 pieces
- Garlic: 2 cloves
- Lemon: 0.5 piece
- Parsley: 1 bunch
- Ciabatta: 1 piece
3
Using a sharp knife, make narrow deep diagonal cuts on the ciabatta loaf very carefully, without cutting all the way through. Fill the cuts with aromatic oil and wrap the loaf in foil. Place it on a baking sheet and put it in the oven for 5 minutes. Then open the foil and bake for another 4-5 minutes until the bread is golden brown.
4
Remove from the oven and wrap in foil again to keep the bread warm. Or serve cold.